Serving up Local: Manual for Increasing Local Foods in Long-Term Care

Serving up Local: Manual for Increasing Local Foods in Long-Term Care

Source: Golden Horseshoe Food & Farming Alliance
Year: 2018
This manual is a collection of good practices resulting from the experience of nine long-term care (LTC) homes in three regions in the Golden Horseshoe region of Ontario as part of the Serving Up Local project from May 2016 to January 2018. It is designed to provide resources and steps that can be put into practice to initiate and grow institutional local food procurement programs by long-term care and other food service and procurement staff throughout the MASH (Municipalities, Academics, School Boards and Hospitals) in Ontario. 

Spring 2018 Newsletter: True Returns of Food in Healthcare

 Spring 2018 Newsletter: True Returns of Food in Healthcare

Rather than just improving the efficiency of providing formal health care, how do we look at reducing the demand for expensive health care through better diets? And how do we enlist the formal health care sector in supporting this goal? Read this newsletter on the true returns of investing in food in health care. 

Nourish Webinar: Systems mapping and the case for reconnecting food and health

Nourish Webinar: Systems mapping and the case for reconnecting food and health

This discussion-based webinar explores the potential of systems mapping as a tool to understand systems and to design better interventions. We introduce the basics of beginning to draw your own systems maps. The Nourish team will share the maps drawn to interpret the (dis)connection between food and health/care, and will explore the insights and opportunities that emerged from those maps.

Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.

Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.

Source: Journal of the Academy of Nutrition and Dietetics
Year: 2017
A comprehensive evaluation of a room service model at an Australian acute care facility showed results of increased energy and protein intake, decreased food waste to 12% and meal costs by 15%, and increased patient satisfaction.

Plow to Plate: The Community Hospital as Change Agent

Plow to Plate: The Community Hospital as Change Agent

Source: New Milford Hospital, Connecticut
Year: 2012
Plow to Plate is a program that advocates healthy food as a direct path to disease prevention while promoting the local agricultural economy. It delivers a fully integrated, healthful food service program to patients, staff and the community, using fresh produce from local farms and shows results with increased patient satisfaction scores.

Hospital Food - An opinion piece

Hospital Food - An opinion piece

Source: Flavour Journal
Year: 2017
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service, and explores how findings from studies of high-end gastrophysics research could help to improve it. For example, ‘Eye appeal really is half the meal’, even in hospital. A number of concrete recommendations and low-cost solutions are proposed.

Best practices for Nutrition, Food Services and Dining in Long-Term Care Homes.

Best practices for Nutrition, Food Services and Dining in Long-Term Care Homes.

Source: Ontario Long Term Care Action Group, Dietitians of Canada
Year: 2013
A working paper exploring how to implement quality nutrition, hydration and pleasurable dining in order to enhance the quality of life, and care, for residents in long-term care.

St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide

St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide

Source: St Michael's Hospital, Toronto
Year: 2016
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work. 

 

Local Food and Ontario's Long-Term Care Sector

Local Food and Ontario's Long-Term Care Sector

Source: Greenbelt Fund
Year: 2015
This report documents the current state of local food usage in Ontario's long-term care sector. The sector offers a significant market for local producers as the estimated annual raw food spend of $210 million, however the 600+ homes do not track local food usage and face barriers in adding local food items to their menus.

Setting the Table for a Healthy Food Conversation: Tips for care providers working within Aboriginal Communities

Setting the Table for a Healthy Food Conversation: Tips for care providers working within Aboriginal Communities

Source: Island Health
Year: 2014
A brief guide produced by Island Health, British Columbia on supporting culturally safe conversations about food and nutrition with Aboriginal communities.